These tacos are so easy to make. I’m normally not a huge fan of cauliflower but this might be one of my new favorite dinners. I couldn’t even tell there was cauliflower in there!
For the Tacos: (I made half of the recipe but used a little more of the spices than it called for and we got 5 tacos out of it. I will be making it again tomorrow to use up the tortillas, chickpeas and cauliflower)
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon sea salt
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 tablespoon water
1 (15 oz.) can of chickpeas, drained and rinsed
1 small head cauliflower, washed and cut into bite-size florets
1 cup finely chopped red cabbage
1 jalapeño, sliced, seeds removed (optional – I skipped this)
1 large avocado, seed removed and diced
For the Lime Crema: (I also used half of this recipe)
1 cup plain Greek yogurt or sour cream (I used sour cream)
1/8 cup fresh lime juice
1/4 cup chopped cilantro
Salt and pepper, to taste
Preheat oven to 400 degrees. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside. (I ended up roasting for only 25 minutes)
To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice and cilantro. Stir well. Season with salt and pepper, to taste.
Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, avocado, and cilantro. Drizzle lime crema over the tacos and serve!